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Vegan Pumpkin Pie with Coconut Oil Crust


Ingredients

  • For the crust:
  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons coconut oil (solid, at room temperature)
  • 8 tablespoons ice water
  • For the filling:
  • 2 & 1/4 cup canned pumpkin
  • 1/2 cup natural cane sugar
  • 1/4 cup almond milk
  • 1/4 cup pure maple syrup
  • 3 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg

Instructions

  1. Preheat oven to 350. Lightly grease a pie dish and set aside.
  2. In a medium bowl, combine the all purpose flour, salt, and coconut oil. Break the coconut oil into pieces in the flour mixture until they are broken into pea size pieces and smaller. Add the ice water and mix together with your hands, until dough is moist, but dry enough to handle. Transfer to dough to a floured surface. Roll out into a circle about 14 inches around. This can be very rough, since you can cut off the extra dough around the edges before baking.
  3. Transfer rolled out dough to pie plate and press into the bottom and sides of the plate. If dough overhangs the edges, cut of excess and press edge with a fork to create a crimped look. Poke a few holes in the rest of the pie crust, creating holes for steam to escape so the pie crust doesn’t bubble up in the middle while baking.
  4. Bake crust for 10 minutes, removing from oven when done.
  5. For the filling:
  6. While pie crust is pre-baking, whisk together the ingredients for the filling. When crust is done pre-baking, pour mixture into crust. Bake for 45-50 minutes. Remove from oven and allow to cool to room temperature, then allow to chill in refrigerator for at least 2 hours.